Kulfa Dal: See How Lentils And Leaves Blend Together Into A Perfect Recipe

Kulfa has dark red and green stems with green leaves. The stems are also very soft and edible. Kulfa Dal is perfect for those who want to eat a  very low-calorie diet. In addition to low-calorie foods, kulfa is also rich in vitamins A, C, and B. It is also rich in omega-3 fatty acids, which are beneficial for heart and brain health.

• 2 bundles of kulfa ( cleaned and chopped ) 
• 1 cup toor dal ( soaked )
• 3 tablespoons oil
• 1 onion ( chopped )
• 2 tomatoes ( roughly chopped )
• half teaspoon turmeric powder
• 1 teaspoon salt or to taste
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 twigs of curry leaves
• 2-3 whole dry red chilies
• 5-6 cloves of garlic

Method 

• Heat 2 tablespoons of oil in a pressure cooker. Add the chopped onion and saute. Make sure the onion becomes translucent.
• Add turmeric powder, salt and tomato. Fry them for about a minute and a half. Add the soaked dal and kulfa. Pour 2 cups of water, close the lid of the pressure cooker and wait 3-4 hours. Let the steam cool.
• Mix the dal with a hand blender for 10 seconds or use a wooden spatula to completely mix the dal. After mashing it, cook for another 5 minutes.
• To make the tadka, heat one teaspoon of oil in a pan. Add the mustard seeds, cumin,  dry chilli, garlic and curry leaves. Saute until garlic is golden.
• Pour the tadka carefully into the kulfa dal and serve it with butter roti or rice. 

To make this recipe, you can replace toor dal with any other dal you like. Moreover, you can also skip the dal and make kulfa alone. 

Are you making this delicious recipe at home tonight?